Farm-Fresh Brown Eggs — Pasture-Raised Dozen
Pasture-raised brown eggs. Deep gold yolks. Collected daily on thirteen acres in South Carolina.
A mixed dozen of unwashed, pasture-raised eggs from our flock — brown eggs. Collected daily, never more than a week old.
The grocery store egg is engineered. Caged hen, machine-washed, packed by a machine, refrigerated for who-knows-how-long. Ours start somewhere else.
Our hens free-range across thirteen acres. They eat what they find first — bugs, grasses, the occasional tomato off the vine — and they get a layer feed in the evening when the guardian dogs walk them in. That diet is why the yolks come out the color of a sunset and the whites stand up straight in the pan.
We collect twice a day, by hand. The eggs don't get washed; that's deliberate. Hens lay with a natural protective coating called the bloom, which keeps the egg fresh on a counter for weeks. We leave it on. You'll get them with maybe a smudge of yard or a stray feather. Brush it off — don't soap it.
What's in the carton
- A dozen pasture-raised brown eggs
- Most weigh 50–65 grams (Large to Extra Large by USDA grade)
- Deep gold yolks from green feed and bug protein, not from supplements
- Unwashed, with the bloom intact
How to keep them
Counter is fine for two weeks. In the fridge, six weeks easy. To bake with them, let them come to room temperature for 20 minutes — the whites whip higher and the yolks emulsify into batter without seizing.
To wash: rinse with water that's slightly warmer than the egg, dry it, and use within a day. Don't wash them all at once — wash as you cook.
If one feels light or rattles, float-test it: drop it in a glass of water. Fresh eggs sit flat on the bottom, week-olds tilt up, anything that floats has gone off. (We've never had one go off, but we say it anyway.)
Pickup at the farm in Great Falls, SC — we'll text you when your dozen is set aside. Eggs do not ship.